Tag: risotto rice

Green vegetable and ham risotto

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Ingredients

225g asparagus spears
1.2l vegetable stock
50g butter
1 medium onion, finely chopped
350g Arborio rice
150g frozen peas
150g lean chunky ham, cut into pieces
Salt and freshly ground black pepper
A few leaves fresh basil and parmesan shavings to serve

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For extra flavour, use the asparagus cooking water to make up part of the vegetable stock.

Method

Trim away the woody ends from the asparagus, cut into 5cm lengths. Bring a small saucepan of water to the boil and cook for 3-4 mins until just tender. Drain and set aside.
Pour the stock into a saucepan and bring to the boil. Reduce the heat to a gentle simmer. Meanwhile, melt the butter in a large saucepan and gently fry the onion and garlic for 5 mins until softened but not browned. Stir in the rice and cook, stirring, for 2 mins, until well coated.
Add a ladleful of stock and cook gently, stirring, until absorbed. Continue adding the stock, ladle by ladle, to the rice until half the stock is used and the rice is creamy.
Add the remaining stock, peas and ham, and continue cooking until the risotto becomes thick, but not sticky. All in all, this will take about 25 mins and should not be hurried.
Carefully fold in the cooked asparagus and heat through for 2 mins. Season to taste and pile into warm serving bowls. Sprinkle with chopped basil and parmesan shavings. Serve immediately.

By Kathryn Hawkins

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Low-fat butternut squash risotto

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Serves: 2
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

This delicious and low-fat butternut squash risotto is so simple to make. You don’t miss out on flavour in this recipe, the butternut squash does all the hard work to add a creamy and smooth texture to the dish along with a rich, buttery flavour that works very well alongside the risotto rice. Homemade stock ties this dish together nicely. Garnish with fresh herbs and serve. If you want to bulk this recipe up add other veggies like mushrooms but remember it will alter the calorie count.

Ingredients

350g packet butternut squash wedges
Spray oil
1 vegetable stock cube
125g risotto rice
1 medium onion, sliced
2tbsps freshly chopped sage
Salt and ground black pepper

Nutritional information

Each portion contains:

Calories310
16%
Fat1.5g
2%
Saturates0.2g
1%

of an adult’s guideline daily amount

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The squash can be roasted in advance, and then reheated in the risotto

Method

Set oven to 200°C/400°F/Gas Mark 6. Spread the squash out on a baking tray and spray with 1-2 sprays of oil, and turn the pieces in the oil. Cook in the oven for 20 -30 minutes, stirring occasionally.
Pour 600ml water into a pan, add the stock cube and bring to the boil. Add the rice and onion, simmer for 15-20 mins, stirring occasionally, until the water is almost absorbed and the rice is just tender. Add more water if needed.
Just before serving, stir the sage and season. Roughly chop the squash and pile on top.

By Woman’s Weekly

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Prosciutto wrapped chicken with butternut squash risotto

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Prosciutto wrapped chicken with butternut squash risotto

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Ingredients

2 skinless, boneless chicken breasts
4 slices prosciutto
1/2 small squash (about 300g) peeled and cut into small chunks
1 tbsp olive oil
50g butter
100g Arborio risotto rice
800ml–1litre hot chicken stock
1 tbsp fresh chopped flat leaf parsley
25g freshly grated Parmesan
A handful of rocket

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It’s cheaper to buy chicken breast with the skin on. To remove the skin hold one end firmly with paper towel and pull off sharply.

Method

Pre-heat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6
Take the chicken breasts and wrap two slices of prosciutto around each one and place in a small baking tray. Bake in the oven for 20-25 mins until cooked through.
Toss the squash in the oil and spread in a small baking tray. Place in the oven alongside the chicken and cook for about 10 mins until just tender. Remove and put to one side.
To make the risotto melt half the butter in a heavy based frying pan. Add the rice and cook over a gentle heat for a minute, stirring all the time. Gradually ladle in the hot stock a little at a time, stirring continuously.
After about 15 mins, when the rice is just tender, stir in the cooked squash. Carry on adding the hot stock until the rice is creamy. Stir in the remaining butter, parsley and parmesan.
Spoon the risotto onto warm plates and scatter over the rocket. Top with the chicken and serve.

By Val Barrett

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